CHICKEN A LA KING

2.5kg chicken, disjointed and skinned 4 stems celery with leaves, chopped

1 large onion, cut into chunks

2 tsp lemon pepper or coarse black pepper

2 tsp thyme

4-5 whole cloves

enough water to cover chicken pieces

Combine all of the above in a large pot and boil until chicken is cooked Remove meat from bones, cut into strips Strain the stock and keep aside.

SAUCE PREPARATION

60g butter

¼  cup flour

2 cups strained chicken stock 2 x 410g evaporated milk salt and pepper to taste

Heat butter, stir in flour until foamy

Add stock and stir

Cook until thickened

Add evaporated milk

Add salt and pepper to taste

VEGETABLE PREPARATION

60g butter

400g button mushrooms

1 green pepper, seeded and cut

1 red pepper, seeded and cut

1 large onion, chopped

2 tsp ground garlic 2 tbs chopped parsley

Heat butter in a frying pan

Saute mushrooms, peppers, onion and garlic until soft

Stir in cooked chicken and season well

Add to white sauce

Sprinkle over with parsley

Cooking: